Mashed Sweet Potatoes Recipe

I whip up my signature easy mashed sweet potatoes using 2 lbs of sweet potatoes, unsalted butter, and heavy cream to create a scrumptiously rich blend. The balanced hint of salt and pepper accentuates the natural sweetness, making it a delightful companion for any holiday meal.

I love starting off a meal with a dish that surprises you. My mashed sweet potatoes recipe is one of those that feels simple yet stands out at any dinner table.

I take 2 lbs sweet potatoes, peeled and cut into cubes that I boil until they are super soft. Once they’re ready, I mash them up with 2 tablespoons unsalted butter, softened until it blends in nicely, and then fold in 1/4 cup heavy cream warmed just right to give it a rich, smooth texture.

I always season it with salt and pepper to taste. It may sound basic but every spoonful of this dish is packed with subtle hints of roasted richness that makes it a brilliant companion to your Thanksgiving or Christmas feasts.

I really think that if you try this easy mashed sweet potatoes recipe, whether for a vegan twist or a traditional side, you’ll fall in love with its down-to-earth flavor.

Why I Like this Recipe

1. I love how simple it is to make – even when I’m in a rush, I can just peel, cube, and boil the sweet potatoes and have a comforting side ready to go.
2. I really dig the smooth and creamy texture that comes out from mashing them thoroughly; it reminds me of homemade goodness even when I’m not feeling super fancy.
3. The mix of rich butter and warm heavy cream gives it a perfect sweetness with a savory kick that just makes every bite feel special.
4. This recipe always makes me feel like I’m getting ready for a big celebration – it’s that perfect dish for holidays even on a regular day, making me feel a little festive no matter what.

Ingredients

• Sweet potatoes: Nutritious tubers high in fibre and vitamins, naturally sweet and hearty.
• Sweet potatoes: Natural source of complex carbohydrates and antioxidants promoting good health.
• Unsalted butter: Creates creamy texture and rich flavour while blending ingredients perfectly.
• Unsalted butter: Better for controlling salt levels in your dish while keeping taste pure.
• Heavy cream: Adds luxuriously smooth consistency and subtle sweetness making mash extra delicious.
• Heavy cream: Rich in calories so use sparingly for a balanced meal.
• Salt: Enhances all flavors and balances out natural sweetness without overwhelming taste.
• Pepper: Adds mild heat and depth creating a well rounded savory profile in the dish.
• Pepper: Provides a finishing touch that livens up the mashed potatoes instantly.

Ingredient Quantities

• 2 lbs sweet potatoes, peeled and cut into cubes
• 2 tablespoons unsalted butter, softened
• 1/4 cup heavy cream, warmed
• Salt and pepper, to taste

How to Make this

1. Begin by peeling the sweet potatoes and cutting them into even cubes so they cook evenly.

2. Place the cubed sweet potatoes in a large pot and cover with water. Add a pinch of salt if you like.

3. Bring the water to a boil over high heat then lower it to a simmer. Let the sweet potatoes cook for about 15-20 minutes, or until they are fork tender.

4. Once the potatoes are done, drain the water off carefully and place the potatoes back into the hot pot.

5. Add the softened unsalted butter to the sweet potatoes so it melts perfectly into them.

6. Pour in the warmed heavy cream and start mashing everything together with a potato masher.

7. Keep mashing until the mixture becomes smooth and creamy. If you see any lumps, work them out a bit more.

8. Taste the mashed sweet potatoes and add salt and pepper as needed to bring out the flavors.

9. Give the mash one final stir so all ingredients are mixed well.

10. Serve hot as the delicious and sweet side dish on a festive meal like Thanksgiving or Christmas.

Equipment Needed

1. Peeler – used to remove the skin from the sweet potatoes while keeping most of the nutrients intact
2. Chef’s knife – necessary for cutting the potatoes into even cubes to ensure even cooking
3. Cutting board – provides a safe and clean surface for peeling and chopping
4. Large pot – essential for boiling the sweet potatoes, which helps preserve vitamins like vitamin A
5. Colander – helpful for draining the water quickly so the heat doesn’t lower too much
6. Measuring cups and spoons – needed to measure the 2 tablespoons of butter and 1/4 cup of heavy cream accurately
7. Potato masher – used for mashing the sweet potatoes, ensuring a smooth and even texture
8. Stove – required to bring the pot of water to a boil and later simmer the potatoes

FAQ

Mashed Sweet Potatoes Recipe Substitutions and Variations

• If you don’t have sweet potatoes, you could try substituting butternut squash or even Yukon Gold potatoes if you’re in a pinch
• You can swap unsalted butter for margarine or coconut oil to give it a slightly different taste
• If heavy cream is not available, whole milk or half and half will work pretty well, though the texture might be a bit lighter
• Instead of plain salt, a sprinkle of garlic salt can be used to add an extra punch of flavor
• You might consider using a pinch of smoked paprika instead of black pepper for a subtle, smoky twist

Pro Tips

• Make sure your sweet potato cubes are all the same size. If they are uneven, some pieces might end up mushy while others stay a bit hard, so try to be consistent with your cuts.

• Let your butter sit out a few minutes before using it. Using softened butter helps it melt in your mash much easier and gives you a smoother texture overall.

• Warm up your heavy cream gently before mixing it in. A quick zap in the microwave or a light warm on the stove is enough to help it blend beautifully with the potatoes without curdling.

• For an extra flavor kick, consider adding a pinch of spices like nutmeg or smoked paprika when you season your mash. Just a little can really balance out the natural sweetness, but dont overdo it or it might overpower the dish.